Squid ink seafood rice

Squid ink paella is very delicious, but not everyone knows how to make it. Many people simply don’t know how to make it, which will change the taste of the dish and make it very unauthentic, thus affecting people’s appetite and making them not want to eat it at all. In fact, this kind of dish is not that difficult to make, but you must pay special attention to choosing fresher ingredients to make it.

Production steps

1. Prepare the main materials.

2. Remove the shrimp legs and shrimp threads from the fresh shrimps, and wash the clams and mussels; mince the garlic, dice the onion, peel and dice the tomatoes and set aside.

3. Melt the butter and stir-fry the onion until transparent.

4. Add minced garlic and stir-fry until fragrant.

5. Pour in diced tomatoes and stir-fry until the tomatoes release their juice. Add chopped dried parsley and continue to stir-fry.

6. Take two portions of rice and put them directly into the pot.

7. Don’t wash the rice. Just take two portions, rinse them and throw them into the pot.

8. Add about 100ml of broth and stir-fry.

9. When you see the soup is slightly dry, continue to add broth. Repeat this action three times slowly. Cook on low heat for about 12-15 minutes, stirring continuously. Leave about 100ml of broth for later use.

10. Take a spoonful of cuttlefish ink, about 10 ml.

11. Add cuttlefish ink and stir slowly over low heat.

12. Add the remaining broth and stir the rice to evenly spread it out. During this time, you can check whether the rice is cooked.

13. Add mussels, clams and shrimps evenly into the rice.

14. Cut the lemon into wedges, squeeze the juice and pour it into the rice. Also throw the lemon wedges into the pot.

15. Cover the lid and simmer on low heat for about 5 minutes.

16. Sprinkle some chopped parsley after serving.

2. Heat the olive oil in a frying pan, sauté the diced onion until fragrant, then add the washed rice and stir-fry for 2 minutes. Add saffron and 3 cups of water and cook for about 5 minutes until the water boils.

3. Mix the seasonings and add them to the pot, stir-fry evenly. Add the reserved ingredients from step (1) and continue cooking over high heat for 5 minutes. When the water is dried up, reduce the heat to low and cover the pot with a lid and simmer for 15 minutes. Then turn off the heat and serve.

4. To remove unnecessary fishy smell, add a slice of one-eighth lemon and squeeze lemon juice on the rice before eating. [1]

Method 2

1. Debone the chicken legs, wash them, and cut them into 2cm square pieces. Chop the onions and garlic into fine pieces. Peel and seed the tomatoes, cut them into small pieces. Cut the black olives into rings, cut the green and red peppers into large cubes, open the shrimp backs and remove the shrimp threads. Slice the fish meat into slices about 2cm thick. Remove the internal organs and head of the cuttlefish, peel the squid tubes, remove the cartilage in the middle, and cut them into 1cm wide rings.

2. Prepare a pot with a lid. After heating the pot, immediately pour in the clams (soak them in clean water for 20 minutes in advance to spit out the sand), then pour in white wine (100ml), quickly cover the lid, and take out the clams when they open and set aside.